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RHIZOMES AND PERSIMMONS MONTH

3 min. read
July 22, 2015 8:50 pm CDT

RHIZOMES AND PERSIMMONS MONTH

Rhizomes and Persimmons Month is an annual designation observed in October to learn and spread awareness about two plants that serve as a culinary delight.

#RhizomesAndPermissionsMonth

Rhizomes and persimmons both have culinary applications and can be used in a variety of dishes and recipes, although they serve different roles in the kitchen.

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5 Rhizome Varieties

  1. Ginger is one of the a well-known edible rhizomes used in cooking for its distinctive flavor and aroma. Fresh ginger is commonly used in both savory and sweet dishes, while dried ginger is used as a spice.

  2. Turmeric is used as a spice and is known for its bright yellow color and earthy flavor. It is a key ingredient in many Indian, Middle Eastern, and Southeast Asian dishes.

  3. Arrowroot is a fine-textured, gluten-free starch that is used as a thickening agent in soups, sauces, and desserts.

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  4. Lotus Root is commonly used in Asian cuisine. It has a crisp, crunchy texture and are normally added in stir-fries, soups, and salads.

  5. Taro is a tropical root vegetable with edible corms, which are thickened underground stems. Taro is often used in stews, curries, and chips.

  6. Wild Yams are used as a source of food and can be prepared in various ways, including boiling, roasting, or making flour.

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What are Persimmons?

Persimmons are a type of fruit that is known for their sweet and slightly tangy flavor. They are slightly spicy and have hints of apricot, honey, and cinnamon. Persimmons are used as an addition to salads, making jams, or adding them to baked desserts. Persimmons are typically in season during the fall and winter months, which makes the the perfect holiday season fruit.

  1. Fuyu persimmons are small to medium-sized, tomato-shaped fruits. They have a thin, edible skin and are typically eaten when they are still firm. Fuyu persimmons have a sweet, crisp texture and are often enjoyed like apples.

  2. Hachiya persimmons are a large, heart-shaped fruits with a smooth skin and have a custard-like consistency. This type of persimmon must be eaten when fully ripe when the fruit is soft.

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Both rhizomes and persimmons add distinct flavors and characteristics to recipes. The enhance the taste and aroma of various dishes. Their versatility allows for experimentation and creativity in the kitchen, whether you're preparing savory meals

Not all rhizomes or persimmons are edible. In fact, it's important to note that not all varieties are safe to eat. Some may be toxic or bitter, so it's important to identify the specific type of rhizome or persimmon you are using to know how to prepare it properly.

RHIZOMES AND PERSIMMONS CELEBRATION IDEAS

Whether you're adding a touch of ginger to a stir-fry, incorporating turmeric into a curry, or baking with persimmons, these ingredients can offer depth and complexity to your culinary creations. Their versatility allows for experimentation and creativity in the kitchen, whether you're preparing savory meals or sweet treats.

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Use #RhizomesAndPersimmonsMonth to post on social media.

HISTORY

National Day Calendar is still researching the origins of Rhizomes and Persimmons Month.